Fennel and Apple Coleslaw

Close up of fennel apple coleslaw in a serving bowl

This fennel and apple coleslaw recipe is a real treat for the tastebuds! Homemade and easy, this salad is covered in a creamy mustard and mayo dressing. Perfect for pulled pork, fish tacos and all your summer cook outs!

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 254kcal

Author Slow The Cook Down

Ingredients

½ large white cabbage finely sliced
¾ fennel bulb finely sliced
1 large green apple chopped small
2 carrots grated
3 tablespoons apple cider vinegar
16 tablespoons mayonnaise (about 8 ounces)
3 tablespoons whole grain mustard
2 tablespoons grated parmesan
3 tablespoons poppy seeds
salt and pepper to taste

Instructions

Chop the cabbage, fennel, apple and grate the carrot into a large bowl
Add the other ingredients with a little salt and pepper and mix well.
Taste and season if needed.

Notes

Nutritional values are an approximation based on one serving.

If you have a food processor, feel free to prep your veggies with the slicing and grating blades, rather than chopping by hand.

Once you've made the coleslaw, give it a taste test and add more salt and pepper if needed.

Let the coleslaw sit in the fridge for an hour before serving to let the flavors develop.

Nutrition